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Ingredients
- 2 sprays cooking spray
- 4 pounds uncooked butternut squash, peeled, seeded, cut into 1-in cubes (about 8 1/2 c)
- 1 T canola oil
- 2 medium uncooked onions, finely chopped
- 2 cloves garlic, cloves finely chopped
- 1 T ginger root, fresh, grated
- 1 T curry powder, Madras-variety
- 2 c canned chicken broth, reduced-sodium
- 13 1/2 oz light coconut milk
- 1 t kosher salt
- 1/8 t cayenne pepper
- 1 T fresh lime juice
- 2 medium uncooked scallions, thinly sliced on the diagonal
- 2 T cilantro, fresh, finely chopped
Details
Servings 8
Preparation time 20mins
Cooking time 70mins
Preparation
Step 1
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Place squash in an even layer on prepared baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from oven and allow to cool while you saute onions.
In a large pot, heat oil; add onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add curry powder; stir to combine and then cook for 30 seconds more.
Add roasted squash to pot; stir to combine. Add broth, coconut milk. salt and cayenne pepper; cover and simmer 10 minutes.
Puree soup in batches in a blender. or food processor, or in the pot using an immersion blender. Before serving, stir in lime juice. Ladle soup into bowls; garnish with scallions and cilantro.
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